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Adventures in Low Carb: Corned Beef with Cabbage and Turnip Greens

Cabbage and turnip greens go real nicely..

by
Charlie Martin

Bio

April 4, 2014 - 7:56 am

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I really like my slow cooker, and I really like the week after St Patrick’s Day, when corned beef is suddenly cheap. And I like corned beef and cabbage and don’t even miss the potatoes — which are usually overcooked and watery anyway.

So here was a little bit different approach. Cooked a corned beef round in the slow cooker. Took it out and refrigerated it, as well as the broth. (I also cooked a brisket and sliced that hot. Different meal.)

The next day, I took the fat off the top of the broth, poured a good bit into a wok and rewarmed the corned beef (which I’d sliced after it was cold). Then I added a half head of cabbage and about 4 cups of turnip greens, which I’d sliced into roughly similar sized pieces. I simmered them for about ten minutes. There’s the result.

Charlie Martin writes on science, health, culture and technology for PJ Media. Follow his 13 week diet and exercise experiment on Facebook and at PJ Lifestyle

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All Comments   (3)
All Comments   (3)
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This sounds very good. I highly recommend a day of refrigeration for pot roasted meats for defatting purposes.
15 weeks ago
15 weeks ago Link To Comment
Sounds good! Well, except for the corned beef. I like it, but it makes me queasy. Dunno why.

I hate turnips, but turnip greens are great!

16 weeks ago
16 weeks ago Link To Comment
I only like the roots raw.
16 weeks ago
16 weeks ago Link To Comment
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